This is a wonderful recipe, a definite improvement on the Easy Key Lime Pie I (which was already pretty great). Like everyone else, I find that this needs a higher oven temperature and longer baking time than specified. It's become a firm favourite in my family and must always make an appearance at Christmas and on my sister's birthday. Because I'm in New Zealand I don't have access to key limes or graham crackers, but I find that any fresh limes from the supermarket and digestive biscuits are good substitutes.
I often add two more eggs to increase the volume of the pie filling, because my pie dish is quite deep.

Reviewer:

This is my new favorite! Someone mentioned the bake temp is probably wrong in the directions, I totally agree. I bake it at 350 for more like 20 min, until it is barely jiggly in the middle and a toothpick comes out mostly clean. Also, be sure to give yourself time to make it the night before. It is much better if it sits in the refrigerator over night. I make homemade whipped topping and spread on top of the pie. It is light and fluffy and delicious!!

Reviewer:

This is my family's favorite recipe. Everyone asks for it, even my grandma. I do bake it about 15 mins and add a bit more lime zest than it suggests but that is a personal preference. If you are looking for something light and delicious, this is it!

Reviewer:

Delicious! Perfect consistency and flavor, very refreshing after a spicy meal. I did bake at 350 for 10 minutes and still seemed wobbly so I left another 5 minutes and checked. It still wasn't completely set so I turned off the oven and let it sit another 5 minutes before removing it. After a few hours chilling the center was still a bit loose but came out of pie plate beautifully and tasted fantastic! Thanks for a great recipe! I used crushed Oreo cookies I had in the freezer, Sherbet flavored filled Golden Oreos for the crust and it was a super complement to the filling!

Reviewer:

Fantastic recipe just as written - except should be 350 degrees x 10 minutes. I had none of the problems that prompted some reviewers to bake longer than 10 minutes. Perhaps some ovens were not truly at 350 degrees and could have used a thermometer? Perhaps some ovens were not properly preheated? It's not enough to preheat just until the temperature officially reaches target and pop in the pie. I preheat 10 minutes after reaching target. Has to do with thermal mass and all that physics stuff.

Reviewer:

I have made key lime pie before and this recipe sounded exactly like the one I used before but so many people complained that is was runny. I couldn't figure it out why until I read a lot of other recipes. The temperature is way too low. I followed this recipe for the most part except increased the lime juice to 1/2 cup and I baked it at 325 for 15, then let it cool to room temperature, and stuck it in the freezer for an 30 minutes before I could't help but cut it. another 30min-1 hour in the freezer and it would have been completely cool in the center (it was lukewarm). If you read any other recipes you will see a temperature of at least 300 is the norm and I wonder if 250 is a typo, maybe they meant 350?

Reviewer:

A delicious, light pie. After reading all reviews, I am very surprised that no one said that the temperature should be 350 degrees F. I baked pie for 10 minutes at 350 degrees and it is perfectly done.